Ingredients
Scale
- 2–3 slices ginger
- 2– 3 slices cloves garlic
- 3–4 slices onion
- 1 Red bell pepper
- 3 oz. baby Bok choy
- 1 tsp cooking oil
- 1 immi noodle in “Spicy Beef”
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Prepare and chop your veggies such as red bell pepper and bok choy.
- In a bowl, mix cooked immi noodle and drizzle them with cooking oil.
- Put the noodles in the oven at 350°F for 13 minutes.
- Preheat your pan with oil and toss garlic, onion and ginger. Once fragrant, proceed to the next step.
- Toss the chopped vegetables into the pan with aromatics and cook for about 2 to 3 minutes.
- To create a broth, dissolve the immi spicy beef seasoning pack in a cup of water.
- In a small bowl, mix the cornstarch and water together to make a slurry.
- Pour the broth and cornstarch slurry into the veggies. The sauce will begin to thicken gradually.
- Take out the oven-ready immi noodles, add the sauce and veggies, and mix everything together